Directions

Cook bacon until crisp in large skillet, about 10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in wine, bring to simmer, and cook until slightly reduced, about 8 minutes. Remove from heat and cover to keep warm. In separate bowl, whisk eggs, Parmesan, and Pecorino together.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and season with salt. Stir often, about 4 minutes, then add peas.
Reserve 1 cup cooking water, then drain pasta and transfer it to warmed serving bowl.

Immediately pour bacon mixture and egg mixture over hot pasta and toss to combine. Season with salt and pepper to taste. Adjust consistency with reserved cooking water as needed. Serve immediately.